Gastronomixs

Pork belly pastrami

This Romanian dish is simply bursting with flavour. It's mostly know as part of a sandwich, but there are many more applications.

Makes 1 kg.

Pork belly pastrami

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Ingredients

1

l

water

45

g

salt

35

g

colorozo salt

1

 

shallot, finely sliced

2

leaves

bay leaf

1000

g

pork belly

200

g

caster sugar

20

g

allspice

1

 

clove garlic

10

g

star anise pods

10

g

coriander seeds

15

g

white peppercorns

Preparation method

  • Heat the water with the salt, colorozo salt, shallot and bay leaves and steep for 1 hour.
  • Set aside to cool, and then brine the pork belly in this mixture for 24 hours.
  • Remove the meat from the brine and rinse thoroughly under cold water.
  • In a blender, grind the marinade of caster sugar, allspice, garlic cloves, star anise, coriander seeds and white peppercorns until fine.
  • Vacuum seal the pork belly with the marinade and cook sous vide at 68°C for 24 hours.
  • Rinse the vacuum bag under cold running water until cool, weigh down and set aside.
  • Smoke for 3 hours in a smoker at 60°C.

Serving suggestions

  • As a component in a salad, e.g. white cabbage and carrot.
  • As a component in a cold cut platter, e.g. Gruyère and onion.
  • As a component in a main dish, e.g. mustard seed, sauerkraut, and pickle.

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